Caesar Salad at Home

Probably my favorite salad to get when eating out is the Caesar Salad. When made well, a Caesar Salad is crispy, crunchy and salty (due to the Parmesan) with a dressing that is creamy, tangy, garlicky and puckery. When made poorly, a Caesar Salad is a mess of lettuce covered in glop, but I try to avoid those restaurants. Still, I was daunted by making a Caesar Salad at home. I didn’t really want to mess about with raw eggs and anchovies on a weeknight. So I came up with this pseudo-Caesar recipe, which — even though it’s not authentic — captures for me everything a Caesar Salad should be and comes together in about 5 minutes.

Caesar Salad

Serves: 2
Time to make: ~5 minutes

To make the dressing, process together:

  • 3 tbsp. olive oil
  • 1½ tbsp. lemon juice
  • 1 clove garlic, minced
  • ½ tsp. Dijon mustard
  • ½ tsp. anchovy paste (can be found in the specialty or Italian foods aisle)
  • 1 tsp. Worcestershire sauce
  • plenty of freshly ground pepper

The salad itself is a snap. Just combine:

  • freshly torn romaine lettuce
  • croutons — I make mine by cubing and toasting day-old bread until dried out
  • Parmesan — shave it with a vegetable peeler

If I’m feeling really naughty, I might toss in some cherry tomatoes, hard-boiled egg, leftover roasted chicken… Somebody stop me!

Caesar Salad Overboard


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One thought on “Caesar Salad at Home

  1. cooknkate 8 November 2006 at 9:14 am

    That’s gorgeous! Not to mention delicious looking!!

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